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During chilly months, I fix this jambalaya at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.—Cindi Coss, Coppell, Texas
This recipe is:
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Nutritional Facts 1 cup calculated without rice equals 230 calories, 13 g fat (5 g saturated fat), 75 mg cholesterol, 1,016 mg sodium, 9 g carbohydrate, 2 g fiber, 20 g protein.
Originally published as Forgotten Jambalaya in Taste of Home February/March 2008, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 14, 2013 by contrarywife
Great recipe! I followed the recipe exactly and it didn't need any tweaking at all. I did have to turn the Crockpot up to high for an hour or so though.
Reviewed on Jan. 08, 2013 by LawP
This is a fabulous recipe! I've made it at least a dozen times with no modifications and it is a hit every time. I use frozen, uncooked and deveined shrimp when fresh isn't available. Yummy!
Reviewed on Dec. 14, 2012 by juicyfruit007
My husband really liked this. Very spicy and flavorful.
Reviewed on Nov. 03, 2012 by Twokayakers
Delicious! Will definitely make again!
Reviewed on Oct. 31, 2012 by A13
Very good. It's a little on the spicy side and the chicken turned out slightly dry, very good overall though.
Reviewed on Jul. 29, 2012 by SRockley
Love this recipe!! Great on fall camping trips!
Reviewed on Jul. 09, 2012 by gingerriss
Pretty good
Reviewed on May. 09, 2012 by peacharmadillo
We didn't know we liked jambalaya 'til we tried this.
Reviewed on Apr. 27, 2012 by robbinthornton
Solid thumbs up from the whole family. Decreased the hot sauce and cayenne to suit the kids' taste and just added hot sauce at the table. Also replace the green pepper with zucchini and okra, again, just personal preferences. Thanks for sharing this awesome recipe!
Reviewed on Apr. 16, 2012 by patriotbaker
My family loves this. I can't use shell fish because of allergies, but I just add more sausage. We lived near Cajun country, and although this is not what they would call authentic, it sure is good. Be sure to use quality Andouille sausage. It makes a big difference. We all love hot spicy food, so after the first time, I added Tony Chachere's as well as all the spices indicated. This is on my rotation of regulars. Thanks Cindi.
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